Juicy Cuban Mojo Pork: A Citrus-Garlic Classic That Never Fails

Few dishes capture the heart of Cuban cuisine quite like Juicy Cuban Mojo Pork. Bursting with bold citrus flavor, fragrant garlic, and earthy spices, this iconic recipe transforms a humble cut of pork into something truly unforgettable. Whether slow-roasted for a family gathering, served at a festive holiday table, or meal-prepped for flavorful leftovers all week long, Cuban mojo pork delivers maximum taste with surprisingly simple ingredients.

Mojo pork is deeply rooted in Cuban culinary tradition, where food is all about balance: bright acidity meets rich meats, and simple techniques create deeply satisfying results. The magic lies in the mojo marinade—a zesty blend of sour orange (or orange and lime juice), garlic, olive oil, cumin, oregano, and salt. This marinade penetrates the pork over time, tenderizing it while infusing every bite with unmistakable Cuban flavor.

What makes this recipe stand out is its reliability. The pork comes out incredibly moist, shreddable or sliceable depending on your preference, and adaptable to countless meals. Serve it with rice and black beans, tuck it into sandwiches, or crisp it up for tacos. Once you master this dish, it becomes a go-to recipe you’ll return to again and again.

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What Is Cuban Mojo Pork?

Cuban mojo pork—often called lechón asado when prepared whole—is traditionally made with pork shoulder marinated overnight in mojo sauce and slow-roasted until tender. While sour orange juice is the classic citrus used in Cuba, many home cooks substitute a mix of fresh orange and lime juice, which closely mimics the flavor and is easier to find.

The result is pork that’s tangy, garlicky, aromatic, and rich without being heavy. Unlike sugary marinades or barbecue sauces, mojo relies on acidity and aromatics rather than sweetness, making it incredibly versatile and refreshing.

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Why You’ll Love This Juicy Cuban Mojo Pork

• Bold flavor with minimal effort – Simple ingredients, big payoff
• Perfectly juicy texture – Ideal for slicing or shredding
• Meal-prep friendly – Tastes even better the next day
• Authentic Cuban taste – Traditional flavors made accessible
• Crowd-pleasing – Works for weeknights or celebrations

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Ingredients for Juicy Cuban Mojo Pork

• 4–5 lb pork shoulder (bone-in or boneless)
• 1 cup fresh orange juice
• ½ cup fresh lime juice
• 10–12 garlic cloves, smashed
• ⅔ cup olive oil
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2½ tsp kosher salt
• 1½ tsp black pepper
• 1 medium onion, sliced
• Fresh cilantro or parsley, for garnish (optional)

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How to Make Juicy Cuban Mojo Pork

1. Prepare the Mojo Marinade

In a blender or large bowl, combine orange juice, lime juice, garlic, olive oil, cumin, oregano, salt, and black pepper. Blend or whisk until fully combined and fragrant.

2. Marinate the Pork

Place the pork shoulder in a large zip-top bag or deep dish. Pour the mojo marinade over the pork, making sure it coats all sides. Add sliced onions around the meat. Cover and refrigerate for at least 12 hours, preferably 24 hours, turning once if possible.

3. Bring to Room Temperature

Remove the pork from the refrigerator about 45 minutes before cooking. This ensures even roasting.

4. Slow Roast to Perfection

Preheat oven to 325°F (165°C). Transfer pork and marinade to a roasting pan. Cover tightly with foil and roast for 3½–4 hours, basting once or twice, until fork-tender.

5. Crisp the Exterior

Remove foil, increase oven temperature to 425°F (220°C), and roast uncovered for 20–30 minutes until the top develops a caramelized crust.

6. Rest and Serve

Let the pork rest for 15–20 minutes before slicing or shredding. Spoon extra mojo sauce from the pan over the meat before serving.

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Tips for the Best Mojo Pork

• Don’t rush the marinade – Overnight marination is key
• Use pork shoulder – It stays moist during long cooking
• Save the pan juices – They’re liquid gold
• Crisp at the end – Adds texture and visual appeal
• Shred or slice – Both are authentic and delicious

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Variations and Cooking Methods

Slow Cooker Mojo Pork:
Cook on LOW for 8–10 hours or HIGH for 5–6 hours. Finish under the broiler to crisp.

Instant Pot Mojo Pork:
Pressure cook for 70–80 minutes with natural release. Shred and broil if desired.

Grilled Mojo Pork:
Marinate pork chunks or thick chops and grill over medium heat for a smoky twist.

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Serving Suggestions

• With white rice and black beans
• Inside Cuban sandwiches with ham, cheese, and pickles
• Over fried plantains or yuca
• In tacos, wraps, or rice bowls
• As a protein for meal prep salads

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Cultural Notes: A Cuban Staple

Mojo pork is more than a recipe—it’s a celebration dish in Cuban households, often served during holidays, birthdays, and family gatherings. Its bright flavors reflect the island’s love for citrus and garlic, while the slow-roasting method honors generations of tradition.

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Storage and Reheating

• Refrigerator: Up to 4 days
• Freezer: Up to 3 months
• Reheat: Gently with reserved mojo juices to maintain moisture